FALL RIVER, Mass.--(BUSINESS WIRE)--Blount Fine Foods, a leading manufacturer of hand-crafted artisan soups and gourmet dips, sauces, salads and spreads, today announced the appointment of Todd W. Brown as vice president, food safety & quality. This is a new position reporting directly to Blount President & CEO Todd Blount.
“From a customer support and marketing perspective, this new position, with Todd Brown in it, creates additional value and elevated confidence for our customers.”
“Blount Fine Foods’ continued expansion of products and distribution has created the opportunity for us to add the position of VP, Food Safety & Quality Assurance to the executive management team, and fill it with Todd Brown, a respected and accomplished industry leader,” Blount said in making the announcement to customers. “This is a proactive step intended to enhance and advance Blount’s industry leading commitment to food quality and safety.”
“From a customer support and marketing perspective, this new position, with Todd Brown in it, creates additional value and elevated confidence for our customers.” points out Bob Sewall, Blount’s executive vice president of sales and marketing.
Brown brings an extensive background in quality assurance across both retail and foodservice production and development. For the last three years, he has been consulting for large corporations on food quality systems development, implementation and management, as well as food safety, crisis management and supplier quality development. Prior to that, Brown spent a decade at Groupe Danone as vice president of quality and food safety for North America. Prior to that, Brown spent 25 years in quality and safety at The Pillsbury Company facilities around the country, where he worked on brands that included Haagen-Dazs, Old El Paso and Pillsbury.
“As Blount has grown from a few dozen SKUs in a category or two, to more than 1,000 SKUs across more than a dozen product categories, we have added many safety and quality processes and protocols, which will now be overseen and enhanced by a well-respected senior executive reporting directly to me,” added Blount. “This is an important step for Blount Fine Foods and our customers and suppliers.”
Brown holds both a Bachelor of Science and Master’s degree in Microbiology from Indiana State University.
About Blount Fine Foods
Blount Fine Foods is a family owned company that has been processing food since 1946. It is the largest manufacturer of lobster bisque in America and produces more than 350 proprietary soup recipes, including 75 varieties of clam chowder alone. Its product lines include fresh and frozen gourmet soups for food-service and retail as well as premium dips and gourmet salads, such as lobster salad and chicken salad. Blount’s gourmet soups and specialty foods are made with the finest and freshest ingredients, handcrafted by a dedicated team through unparalleled customer collaboration.
Blount operates production facilities at its Fall River, Massachusetts headquarters and in Warren, Rhode Island. Customers include national restaurant chains that have their custom soups made for them in accordance with their secret recipes. Similarly, the deli departments of many large and small supermarket chains offer Blount-created hot-to-go soup selections as well as fresh store-brand pre-packed soup cups.
Blount also carries a full line of fresh and frozen soups sold to Club Stores and Retailers nationwide under the Legal Sea Foods and Panera Bread brands.
Blount generates over 120 million servings of hand-crafted gourmet soups each year.
For more information, visit www.BlountFineFoods.com.
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